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2 ratings

Takeout-Style Sesame Noodles With Cucumber

These light, chilled noodles are an ideal light summer lunch or dinner
Noodles

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You can make these noodles in less time than it takes to order takeout.

This recipe is courtesy of Smitten Kitchen.

Ingredients

  • 3/4 Pounds dried rice noodles
  • 2 Tablespoons toasted sesame oil
  • 2 Tablespoons Chinese sesame paste or tahini
  • 1 Tablespoon smooth peanut butter
  • 3 1/2 Tablespoons soy sauce
  • 2 Tablespoons Chinese rice vinegar
  • 1 Tablespoon granulated or brown sugar
  • 1 Tablespoon finely grated ginger
  • 2 Teaspoons minced garlic
  • Chili-garlic paste, to taste
  • 1/2 Pound cucumber, thinly sliced
  • 1/2 Cup roasted salted peanuts, roughly chopped
  • Handful chopped fresh herbs, such as mint and cilantro, for garnish

Directions

Cook noodles according to packet instructions. Rinse with cold water to cool. Drain well. Drizzle with a tiny splash of toasted sesame oil to keep them from sticking.

Whisk sesame paste and peanut butter in a small bowl. Whisk in soy sauce, rice vinegar, remaining sesame oil, sugar, ginger, garlic, and chile-garlic paste until smooth. Adjust flavors to taste.

Toss sauce with cold noodles. Serve topped with cucumber, peanuts, and herbs.